genie: this is france 24. i'm genie godula in paris. these are the headlines. the eu says apple has to pay 13 billion euros in back taxes, saying member states cannot give back taxes to select companies. 6500 migrants saved off the coast of libya monday. one of the largest influxes of refugees in a single day.
the man who brought willy wonka to life has died. gene wilder was also in films like the producers and young frankenstein. a takeover of a fiercely french football team. businessman is buying the embattled team. first our top story live from paris. ♪ genie: apple has just been ordered to repay a record 13 billion euro's in back taxes. that ruling has come from the european commission. a special scheme to route profits through ireland was illegal state aid according to
the commission. an investigation is being carried out into how americans companies are taxed. >> this sends a clear message. member states cannot give unfair tax benefits to selected companies. no matter if they are european or foreign. large or small. part of a group or not. genie: journalist terry schultz has been covering this story for france 24. she joins us from brussels. we heard the eu commissioner very clearly stating the position. this is a precedent for things to come? it certainly appears to be that way. this is by far the largest fine eu competition authorities have imposed on the company believed to have not paid their taxes.
they were extremely brutal in addressing apple and ireland's contention that this was a legal way to manage profit. she said if i had gotten a tax bill for 0.05% i would have taken a second look at it. she is contending they knew it was illegal and apple needs to pay back taxes. genie: what kind of political implications might this have for relations with europe and the u.s.? the u.s. has been frustrated and angry about the european commission's intention to go after these large multinational companies, many of which are american. there have been cases already decided. starbucks has been ordered to pay 20 to 30 million euro's. of 13s the largest fine billion. u.s. lawmakers have said they retaliatory action
against the european union if this apple fine were to come to pass. it remains to be seen on capitol if they will urge american companies to bring those profits back. large american companies will no longer want to base their companies there. said this will hurt the eu and european governments if they punish american companies for basing headquarters in eu countries. genie: thank you, terry schultz. french president francois just given the last speech of his term to international ambassadors. much of the speech focused on security and reining in the chaos in syria. turkey thats decided to deploy part of its army on syrian territory to
defend itself against the islamic state organization. but also to conduct operations against the kurds who are also fighting against the islamic state organization with the support of the coalition all of these contradictory interventions could lead to wider arrests. to the fighting and going back to the negotiations is of utmost urgency. chief editor 24's was at the speech today. he told us more about what hollande had to say. >> the problem with the speech was that it couldn't really see the wood for the trees. there was an awful lot of detail in it, but it didn't take you anywhere. you didn't get the sense particularly in an election year
of an overriding french foreign policy or philosophy. that's what was missing from that speech today. we got lots of details. a run through of the issues in africa and europe and asia as well. there was a sense of detail but no overriding picture or sense of where french foreign policy is going to be going over the coming year. genie: we are coming up to a presidential campaign in france. was there anything in this speech that sounded like francois hollande trying to run once again? >> absolutely not, to be honest. there were one or two standout issues. one was friends trying to take a more central role in european affairs, particularly following brexit.
he made it absolutely clear that as far as breaks it was concerned, britain is out. 50 negotiations on article would have to be over by the end of 2017. that's interesting for a number of reasons. germany seemsof much more keen on spinning things out even longer than that, 2018. germany and france are trying to work out what the axis is really going to amount to now that britain is out of the european union. genie: that was rob parsons. in other news, the outspoken economy minister of france will step down this afternoon. sources say to 38-year-old former investment banker is resigning to focus on challenging his boss, francois hollande, for the presidency. he launched what he called a
great march that was a door-to-door campaign across france to collect voters grievances ahead of the presidential election. the number of refugees trying to reach greece has dropped dramatically and last year. the number going into italy is still just as high. on monday some 6500 people were rescued as they were trying to cross the mediterranean sea to italy. italian naval ships conduct did 40 rescue -- conducted 40 rescue operations off the coast of libya. >> after an agonizing journey, this is the moment they knew they would survive. images show only a fraction of the migrants hauled to safety in monday's massive rescue operation. around 6500 were rescued according to the italian coast guard.
the migrants who risk one of the world's deadliest journeys to make it to europe. death is never far away. they have been packed into overcrowded wooden boat. babies barely months old among the survivors. the operation took place just 13 miles north of the libyan coastal town. compared with last year the number of asylum-seekers trying to reach greece has dropped dramatically. the number of migrants attempting the much longer crossing to italy has remained largely unchanged. human figures show that most come from nigeria and eritrea. others come from countries wracked by war and instability such as somalia and mali. conflict and lawlessness have made libya a major transit point for thousands of migrants. traffickersr human that thrive on chaos. washington has issued a
warning over the fighting in syria just over the border from turkey. turkish backed forces are pushing deeper into northern syria. their goal is to wipe out the islamic state group but they have also been fighting syrian kurdish fighters as well. thee are turkish fears kurds could step into the vacuum left by the i.s. and hason backs both condemned their fighting as unacceptable. julia kim has the details. >> the headache is worsening from washington as it to allies turn on each other -- its two allies turn on each other. sides are attempting to retake territory from the islamic state group in northern syria. the united states warned against undermining their ultimate goal. >> these actions were not coordinating with the united states and we are not providing any support to them.
i call for all of the armed actors on the ground to maintain focus on isis. >> the u.s. backs the kurdish fighters against the jihadist group, but also needs nato ally turkey's help in keeping pressures on the militants. ankara maintains that the kurds are its number one security threat and should not be allowed to spread. >> in areas it has moved in, it is forcing everyone out including kurds who do not think like them and carrying out ethnic cleansing. toturkey has tried for years stymie a homegrown insurgency. many have raised questions over whether ankara will attempt to thwart many -- any more major advances by the whitypg. genie: a u.s. takeover of a
fiercely french football team. an american businessman is buying the embattled om. he is the former owner of the delay dodgers and says the owner should be done by the end of the year. >> hoping to bring back the good times, russian born billionaire tosents om's new owner france, and american businessman determined to help the french football club renew its former glory. the greatest football club in the french league and one of the greatest clubs in the world. >> the welcome development for the fans who are hoping the takeover can help revitalize the club after a disastrous season. >> an american in charge? praise the lord and may the lady bless us and our players. >> they must know what they are
doing. >> we want the cash. if he's loaded then we are happy. >> he joins a growing list of clubs owned by foreign investors hoping to make a name for themselves in france. psg belongs to qatar. monaco is the property of a russian billionaire. genie: he touched hearts and funny bones as willy wonka in the beloved classic film. american actor gene wilder has passed away at the age of 83. he died due to complications of alzheimer's disease. he was known for many memorable roles in mel brooks movies including the producers, young frankenstein, and blazing saddles. here is a look back at the comedians career. >> a character treasured by millions.
sunday,der, who died on in willy wonka and the chocolate factory. tothere is no life i know compare with pure imagination. hits he starred in where the producers and blazing saddles. in both films, he worked with the acclaimed director mel brooks, who has led a chorus of tributes on social media. gene wilder, one of the truly great talents of our time. he blessed every film he did with his magic and he blessed me with his friendship. inder was born in milwaukee 1933. he started taking acting classes age 12 and continued performing and taking lessons through college. his acting career took off in the 1960's, spanned over half a
century, and included two academy award nominations. in his later years he suffered from alzheimer's, but he kept his private so as not to disappoint his younger fans, who mainly remember his happy characters. >> there really are not too many people that are in this caliber of being so beloved for his talent and also being known as a wonderful person. >> living there you'll be free be.ou truly wish to genie: let's go back to our top story with our business editor, stephen carroll.
the european commission wants apple to repay 13 billion euro's in taxes it says it should have paid. explain what apple and ireland did wrong. >> this case is related to tax rulings issued by the irish authorities in 1991 and 2007. they set out the rules for how apple should be taxed in ireland. there are two apple shell companies existing to process profits outside of the americas. what the company found -- commission found in the investigation is they endorsed a process to allow apple to reduce its tax bill enormously. the company paid 1% tax on its in 2003. .005% in 2014. the corporate structure permitted by these tax rulings allowed apple to pay no tax at all on the vast majority of its profit. they say this amounted to
illegal state aid and have ordered apple to repay the taxes plus interest. genie: 13 billion is a huge figure. it is a record. thehe biggest amount commission has ever asked they .a country the biggest award until now it has asked for was 30 million. this is a much bigger case and a definite signal coming from the european commission they will not tolerate this sort of tax arrangement. the 30 million was what the netherlands had to reclaim from starbucks. luxenberg had to reclaim a similar amount from fiat. there are other investigations into mcdonald's and amazon.
genie: what has the reaction been? >> apple and the irish government have said they will appeal. the apple statement says the european commission is trying to rewrite apple's history in europe and ignore ireland's tax laws. they said it will have a profound and harmful effect on jobs. the irish government said they disagree profoundly with the decision and they will appeal as well. theu.s. treasury is saying commission actions could undermine foreign investments. apple shares already down in pre-trading on wall street. it's going to be a difficult day for them. genie: and news on the tpp. >> francois hollande says france cannot accept any deal before president obama leaves office. saidrench trade minister the talks should be called off. brian quinn remarks. >> another blow for the most
ambitious trade deal in the world. french president francois hollande all but shutting the door on the transatlantic trade and investment partnership. >> the negotiations are bogged down. positions have not been respected. rather see things as they are and not harbor any illusions about finding an agreement before the end of the american presidents term. directlyatement comes on the heels of a declaration by the french trade minister that france would demand the end of the current round of negotiations so they could be restarted on a better basis. president barack obama had made the deal and important objective to achieve before the end of his presidency in january. both candidates have expressed their opposition to the deal, meaning a delay could spell its ultimate failure. to thes repudiation adds
recent declaration by germany's economy minister that the deal is essentially dead. some are still holding out hope. the european commissioner said as late as monday that the ball is still rolling on negotiations. america's trade representative said negotiations are making progress. negotiations stalled over numerous points of contention such as aligning consumer and environmental standards. genie: what has been happening on the markets today? >> no sign of any effective that apple decision on markets. london pretty much flat. gains in paris and frankfort. investors looking ahead to the jobs data out of the united states for an indication of when the fed will raise rates. genie: thank you, stephen carroll. time for the press review. ♪ we are taking a look at
the papers. we start with brazil. suspended president dilma rousseff in the spotlight again. yesterday she defended her record for 14 hours in front of the senate. as you cann papers imagine, here you can see a photo of that 14 hour marathon session. this paper taking quite a position here, as much of the brazilian press has in general. this is at the senate, she denies her budget crimes. there is a photo here that is getting a lot of attention in the brazilian papers. it is a close-up. photoou can see in this is the suspended president dilma rousseff on the right.
she is laughing and chatting with a man in the middle. he is the leader of the brazilian social democracy party. he's actually leading the impeachment process. a lot of brazilian papers have picked up on the fact that it seems like they are quite chummy and getting along here. it says they are laughing as if they were good friends. interesting. papers in neighboring colombia are focusing on this historic cease-fire between the government and farc. >> that it deal must now be approved by popular referendum scheduled for october the second. lots of papers are focusing on this very historic deal. this editorial argues in favor of it and says there are major economic benefits of the peace deal. therding to their analysis, realization of peace means economic improvements in terms of growth and development.
the rural sections will get the most developed after this peace deal. it seems for many colombians, the farc rebels are escaping justice. they are not having to pay for decades of murder, kidnapping, drug trafficking. this may help you understand this cartoon. rebeln see this farc smiling for the camera saying, we are blessed, we are lucky for this peace deal. you can see the bundles of cash and his friend saying, you better hide the drug money. genie: business leaders in france are in the spotlight. they have kicked off their two-day annual meeting. >> this is their annual summer school session. it comes at a very politically charged time. we have exactly 200 days to go before round one of the presidential election. bosses havehe big
entered the presidential campaign. , theg this two day meeting presidential campaign is going to be very much on the agenda. lots of business leaders have messages for potential candidates. with 200 days to go before the election, a lot of business leaders feel quite disillusioned. they feel they are not being listened to. people in the business community are calling for major reform in france. there's an interesting editorial in the business paper that points out that unfortunately, economic issues are probably going to take a backseat in this election which is clearly going to be marked about issues like identity and security. this is a mistake according to them because there are major uncertainties coming up. there's the u.s. election, the remains of brexit fallout. all of this could have a major impact on the french economy, particularly on employment.
it says we need more debates about the economy and fewer debates about the burkini. candidates need to discuss things that actually means something to people in their everyday lives. genie: more and more countries are moving toward legalizing same-sex marriage. in australia that has run into a roadblock. the parliament is split over whether or not to hold a popular vote on the issue. >> the conservative prime minister has been pushing for this popular vote. he says the government should vote tos nonbinding test public support which is estimated about 70% in favor of legalizing gay marriage. the opposition is growing within his conservative coalition. thecan see this cartoon in sydney morning herald. kind of a change of plan. he was not really counting on this change of heart in this coalition. in this cartoon it seems he has
been left at the altar. this person says, it was an arranged marriage but they forgot the other party. an editorial says it is time for australia to have same-sex marriage. it could be done this week but that will depend on the prime minister. they call on him to lead in this moment of uncertainty. genie: you have a very crazy science story. >> this is in the washington post. the title sums it up quite well. you can see, surgeons want to transplant a human head, really. and a russian is offering his head. the washington post reports this is a flamboyant italian says thison who transplant could happen as early a 90% plus has chance of success. not quite 100%. critics say this is just junk science and there is no hope in this project. it has raised a lot of
announcer: this is a production of china central television america. woman: as the global population grows, the challenge to end hunger only deepens. the u.n. world food program wants to wipe out global hunger by 2030, but can it be done? this week on "full frame," we look at someme of the innonovate and perhaps a little unconventional ideas for eradicating hunger around the world once and foror all. i'm m may lee in losos angelese. let's take it "full frame."
in 2012, 5 mba students began developing an idea to address food insecurity in the world's urban slums, but it might seem a little unconventioional to yo. it's insect farming. but guess what? not only did their idea win the world's most prestigious social enterprise competitionon, they beat out 10,000 other competitors and wewere presented the $1 million hult prizize by former u.s. president bill clinton. now,w, since winning the award, two of those stutudents, mohohad ashour and gabe mott, have launched aspire food group. it's s a soal e entprisee focuseon farmi edible incts. ititas operaons inexexico, ghana, andhehe u.s take a lk.k. woman: this type of farming can be done anywhere in ghana. and especially the rural folks, they need this farmingng to supplementnt their income anand then to have protein in their diets.
man: it is an alternative way of giving people continuous livelihood and also raising their standard of living because they are making money.y. may: now, compared to livestock, insects require far less resources s to convert the same amount of protein. less farmland, less water, and emit far fewer greenhouse gases. joining us now to share their vision of providing economically challenged and malnourished populations with high proteinin sustainable food solutions are mohammed ashour and gabe mott. guys, welcome to the show. mohammed: thank you. it's exciting to be here. gabe: thanks, may. may: and it's so fascinating what you guys are up to. mohammed, it's not every day you hear about insect farming. right? so, why did you guys even decide to do this? what--where did this idea even come from? mohammed: yeah. so, actually, i mean--so, we were all in the mba program at mcgill university, and in maybe the first two months of the program, a friend reached out to me on linkedin saying, "mohammed, i know you're into these kind of things. check this thing out called the
hult prize." and i went on the web site and saw that this was an interesting call to action that bill clinton in conjunction with the hult international business school put out to teams from around the world. and evevery year, there's a different challenge. in that year, 2013, the challenge is food and security in urban slums. how do you come up with a business that is for profit which, at its very core, solves... may: and that's important. mohammed: it's important. and that's to avoid the, sort of, one life cycle of charity, to create that perpetual sustainability. and that was very attractive from both the business perspective and also for most of our backgrounds. may: but here's where i'm curious. so, why insect farming? because, again, you know, in certain parts of the world, it's not a big deal, right? consuming insects, but to you, here, you're living in the states and you're going to school, insect farming, wow. gabe, i mean, you know, did that seem foreign to you at the time when you were tackling this? gabe: yes. absolutely. i--i'll be fully honest. mohammed, actually, i mean, not
only did he form the team and originally hear about the hult prize, we spent 3 months, two, 3 months trying to sort out the different options and different solutions. we came up with a lot of good ideas, but we were low on spectacular ideas. and we knew the caliber of the competition that was gonna be there. we knew it just had to be an extraordinary idea. and then, mohammed, i think you were talking to a friend of yours who's a physician. and he had had a patient recently who had complained about stomach issues, and when he was doing his examination, she told him that he--she had eaten insects. so, the doctor assumed that it was the insects that had caused the illness and the patient's like, "obviously not. i've been eating them my entire life." may: oh, wow. gabe: and so mohammed's friend mentntioned this to mohammed. mohammed brought it back to the team, and then after a little consideration, we recognized that this s was an idea that we e could really run with. yeah. may: wow. mohammed: right. and to add to that, i mean, we know that 80% of the world's countries have a history of eating insects. that's the vast majority of the world. so, in fact, while it's certainly not conventional that
insects are consumed in the united states or in canada or some parts of europe, that's actually the exception and not the rule. and, of course, every country has a different history and a culture behind specific insects. so, if you go to mexico, for example, in the southern state of oaxaca, people are--have a very strong and, sort of, cherished interest in eating grasshoppers, but that doesn't translate to every other insect. so, people might say, "look, i love eating grasshoppers, but, you know, silkworms, that's strange." and in a different country, it's different. may: exactly. but let's ta a about the f fact that insects, like you said, 80% of the world, you know, actually consumes them. and the protein, the nutritional value of insects is pretty extraordinary. i said briefly in that intro that it's equivalent to other conventional animal protein, so, tell me a little bit about the nutritional benefits of insects. mohammed: absolutely. so we--obviously, because we all grew up in a part of the world where insect consumption isn'n't a prevalent thing, we wanted to understand, what's the appeal here? why do people enjoy eating insects? and the taste was up there, but then we noticed that the
nutrition was extraordinary. if you look at 100 grams of cricket protein, for example, and you compare it to 100 grams of beef, both dry weight, crickets have almost 70% protein by weight, which is extraordinary when you compare it to many other conventional forms, and we're talking about in a-a--in a almost unprocesseded . may: huhuh. mohammed: and d not only is the protein content high, , which is impressive, ththe iron content s impressive as well. and much higher than you would find in other conventional forms of livestock. gabe: it's 6 times that of beef. mohammed: yup. may: 6 times? gabe: 6 times, which, actually, it makes--there are a lot of different situations where you can see e different insects beig really therapeutic foods, right? they can actually be used to address--we suspect at least that they can be used to address medical issues. mamay: really? gabe: so, for example, in southern mexico, there are major issues with anemia in the rural populations. they eat some grasshoppers, but grasshoppers are obviously incredibly expensive, right? i mean... may: oh, are they? i didn't... gabe: yeah. may: i didn't know that.
gabe: yeah. if--anywhere you go, anywhere we've been in the world, where if you find insects in a market, they cost more than beef and chicken. may: no kidding. gabe: so, insects are, they are, without exception, a premium food everywhere. mohammed: and the question is, why is that? may: yeah, exactly. why? mohammed: if they're--if they're so resource-efficient, et cetera, et cetera, it makes very little sense. well, the reason is because insects are seasonal. so, they're only available for a few months out of the year, and when they are available, you have to hand- harvest them. may: i see. mohammed: you know, so, managing a cow is significantly easier than catching a thousand grasshoppers... may: didn't think about it that way. mohammed: on a field. may: because you think--i mean, we'll get into this because obviously that's why you want insect farms because you can grow them around--year round. mohammed: absolutely. may: right? so, i know that you're getting into that, or you've already started that concept, right, of insect farming. tell me a little bit about where you're doing it and how you're doing it. gabe: yup. sure. may: gabe? gabe: yeah. so, we have--we have an insect farm in ghana in west africa, and in austin, texas because when you think austin--insect farming, you think austin, texas, right?
may: of--i--yes, definitely. ha ha ha! gabe: well, austin has this motto, "keep austin weird." so, we're trying to fit right in. may: oh, that's great. gabe: yeah. may: ok. and so, how is that going? and is it--i mean, what are the challenges in actually farming insects? gabe: i mean, there are a lot of challenges, but it's--yeah, it's an exciting process. so, if you think about conventiononal livestock farmin, it's been donone for hundreds to thousands of years depending on how you want to count it, and on an--in--on an institutional level, people have been doing industrialized livestock farming for quite a while. and so, they've iterated, they've developed a lot of techniques, and they've become very, very efficient. now, nobody's put the time and effort in to do this with insects yet, and as we start to do this, we recognize that, yeah, if you bring commercial processes to insect farming, you can improve the scale and you can get yields that are far superior... may: and all this would bring the cost down, too. gabe: of course. may: r right? gabe: yeah. may: and let's not forget the environmental benefits of
consuming insects and growing insects because it's not--it doesn't have the greenhouse gas emissions. it doesn't use as much water. everything that i talked about in, again, in the intro. so, how can that make an impact as well if the world starts consuming more insects? mohammed: absolutely. and, actually, that's precisely why we ended up setting up a facility in austin, texas. remember, we started off focusing on emerging markets, developing countries where issues like iron and iron deficiency, anemia, protein energy, malnutrition are prevalent. but then you realize that california has a drought. you realize that austin... may: yes, we do, yeah. mohammed: in the state of texas is also in perpetual very difficult water shortage problem. and that, i'm not gonna say is entirely, but certainly largely due to heavy water consumption in a lot of the livestock industry application. may: and the feed... mohammed: and d the feed. absolutely. and so, from our perspective, this is an objectively superior sourcrce of food, not just from its nutritional footprint and what can it do for the human body. we know all sorts of research now about red meat and how you should moderate your
consumption of it because of other various, sort of, health consequences from overconsuming red meat, but there's the environmental component. now you're looking at the footprint of your food. how much water resources has it consumed, how much energy, how much land, and what are the emissions looking like. and that's where insect farming becomes extremely attractive, so. may: well, i was just gonna say you brought some samples and you mentioned the powder. tell me about what that is and the advantages of using that kind of powder. it's a cricket-based powder? ok. gabe: yeah, it's not even cricket-based. it's just cricket puree. may: it's just fully cricket. gabe: just cricket. just cricket. yeah, so, you just roast them up, grind them, and you get this high protein, high nutrient, high iron powder that you can use as a supplement in your--in your cooking, in your foods, and just put into anything you want to cook with it. you want to put it into something sweet, you can. if you want to do a high protein, high iron pasta, you can do that, too. may: and you don't have the actual cricket, like, staring at you while you're eating it. mohammed: right. and i think--i think the other component here as well is education. i think--i think it's
important for us to recognize that with any novel food entering into a market, there has to be some patience in terms of there being a synergy between market readiness and consumer readiness. may: yeah. mohammed: and for us, we take a, you know, we take a lesson from the chapter of sushi or other kinds of foods that, you know, in the past, not the very distant past, were unconceivable mainstream sources of protein or food. and, today, of course, are so conventional that nobody thinks twice about their origin or how they even penetrated the mainstream. and so, from our perspective, there is both working in tandem with the consumer, understanding what is it that consumers really care about for cricket protein. at this point, for example, we've done tons of consumer surveys throughout, you know, north america. and in particular, canada and the united states. and we're finding that a lot of people are interested in the function of the protein. there's a ton of functional eaters out there. people who--it doesn't--they look at food really as fuel. may: as fuel, yeah. mohammed: and it depends, and if they can get a higher performance out of that food,
it doesn't matter what it is, they're gonna eat it. then you have people who are very focused on, you know, taste, and then you start working with chefs to create culinary, you know, inventions and different ways that you can use this as an ingredient in appetizing, you know, dishes. and then there's people who really care about the social impact. and what's particularly interesting, and gabe can probably comment about this even more because he's a vegetarian, is we're even finding certain communities, even within the vegetarian community, people who actually find this to be an interesting protein alternative. because it doesn't--it--while it may be considered an animal protein, it doesn't carry the ethical and, sort of, ecological concerns that a lot of vegetarians, you know, who have those kinds of concerns. may: conventional animal... mohammed: absolutely. so, understanding the consumer and what the consumer desires and understanding that this is a product that is new to the market, that there is some education required, is also crucial in order to really make sure that it's not a gimmick, but that it is something that is seen
as a food source. and with a planet that is growing as rapidly as ours is, that is urbanizing rapidly, that is seeing a shortage of, you know, arable land and that is gonna have nearly 9 billion people, we're not gonna be able to continue to feed the whole world using beef and using chicken. we're gonna need new alternatives. so, in some sense, people have to gracefully embrace this as just a part of the world. may: no, i like that comparison to sushi because it's true. that stigma that originally was there, i mean, it's non-existent, so, you do see a future where people aren't even gonna give it a second thought. mohammed: absolutely. may: right? what kind of impact do you hope that aspire foods is gonna have? because this is obviously a project that started by just with this competition, but now you definitely see that there's some legs here. well, ok, i didn't mean that. well, ok, i said it. mohammed: it's ok. you're not--we're not bugged by may: ok. getting back on topic. but, yeah, there's a future. gabe: yeah, there is a future. and i think the impact we're looking at differs depending on
the country that we're looking , , righ so,o, i thk k in gna, , w'rere seeing auguge upke i in e communitwhwhere oplele love t insects we grow lmlm weels i in ana. people le e palmeevivils the'reelicicio. ma telell what t ose are. i...wawas reing g abt thatatnd i was like, hahat arthese?" ga: sure. palm weevil is a beetle. it's acalally aest t th causes damaginin pal plantitions. but people e t the lval l ste and theyook likethey loo ke magts the se of your thb. y: yummy gabe: t i... may: ok,eah. gabe: soit'-i mea that's a ha x factor get b may:ight. gabe: buthey werone e of t rst t inses i ever ate, d it was a ruggle f me, escially hing been vegetari for so ny years may:k. gabebut they're dicious. may: reay? gabe: th really-hey're like--think th're in my top may: doeit tasteike chicke gabe: ah. no. . it's sortf got calamari teure, buthey' sweet-ish. the're like--ty'reeally quititnice. may:eally? o gabe: i rely like em. y: andhat'a good proin sourcehat is reliablend susinable. mommed: solutely. and i thk from aimpact
perspeive, i mn, younow, we talk out us ling in a world nowhere pele are so infoed, peop are so, y know, la year, o of the p 10 tres in food llennials. 90of milleials pollenow readabels onhe back their pructs. anwe live a wor where peop reallcare abouthe "w" behind company, anin oudna, st of, th"why" behind aire ise refuse to live in world ere foodnd nutritioinsecuri aboun d we havthe aucity, th ills, e passion,ngenuity relliousss, and coitment to excelnce to dsomethg abouit. inact, tho words ell out pire and. y: oh, ne. i lo that. mohammed: ah. and e of thehings we envisions real avoidinthe charity model in the sense of we want to, you know, produce this food and just feed people. that's great. that's a phenomenal first step. but even better than that is empowering those communities to produce their own food. so, w do we take this technolo, , how we e silify it, d d thenecononstct it,t,
and then pacgege it,nd t the prove it to individu farmers r ruralhanana, ich we' a alrea done. and enable them, with very minimal training, even if they're completely illiterate, to actually start producing this source of food for their own subsistenc may: rightanand behe s splier. mohammed: sosolute. and w'reindiding ripplpl effe t that's s betiful in terms of impt t we ner envisioned. so, anotr exampl the onef the biggest problems in slums in parts of the world where people are earning a couple of dollars a day is that you have this crowding. you have 7 people living in less than 100 square feet. and the worst part is, it's one thing to be retired in, you know, a developed, you know, nation or civilization where you kind of feel useless, you kind of feel that your contribution to society is limited. it's entirely a new level of devastation when you're a senior and an elder living in a home where you really are an extra mouth to feed. and you're doing very little to attach your family. so, what's really cool is that in ghana, more than 50% of our farmers are tutuallyboveve t age of5.5. may:uhuh? wo mohamm: : and , nonot ly iss
this givinththem sethihingo do in their fe e timeecauauset' very eastoto do, it's nomamanualaboror-iensive whatevever. now they a actualldirectly feedinththe faly a andort ofof recapturing atat rolas t the elder in t f familwho'o's reallyrorovidi in n a significant d d dire way. may: ok.e need ttry so of thstuff th you bught in. so, herere the cckets, righ mohammed: mm-hmm. may: and i'm just gonna pick one up so, you know, we can just take a look. so, it's a pretty small little cricket. and how is this prepared? gabe: so, that cricket is just a straight roasted cricket, so... may: roasted? ok. gabe: so--yeah. so, if you look in mexico, say, where grasshoppers are part of the culinary traditions, they'll roast them with lime and garlic. or they'll roast them with chilies and they're nicely flavored. these, we sell the people to add to their cooking as they wish, so, these come unflavored. so you're--this is--this is a roasted cricket. yeah. may: see, i've had cricket before. i actually really like them. because they're very crunchy.
mohammed: they are. may: yeah. mohammed: and it's a great garnish that you can add to a salad. you can actually, you know--in fact, in mexico usually outside of soccer stadiums in the state of oaxaca, this is a popcorn substitute. may: oh, my god. yeah. mohammed: that people literally will just pop back and think about it, the e protein contents excellent. may:y: no. totally, you'u're geg the bebenefi of the e protein. so, itit's like a bag of nuts or something. now, this, the chocolate that you brought, has the powder in it, right? mohammed: right. may: so, mohammed, can you pass me that plate so i can try that? mohammed: absolutely. yes. may: chocolate, anything, i'll eat it. i mean, chocolate-covered rocks i would eat, so, yeah. mohammed: yeah. and this is actually made by one of the--what is considered one of the top 10 chocolatiers in the united states. based in austin, delysia, and they focus on really ultra-premium gourmet chocolates. they're handmade. it's really quite something. and that's actually using the cricket flour, so, take that and then grind into a very fine flour that can then be used as a--as a ingredient to any product. may: so, this a really healthy chocolate bar. mohammed: that's a superfood chocolate. and it doesn't...
may: that's awesome. mohammed: and it doesn't--and it doesn't have--so, now you're having chocolate without the guilt and without that chalky protein bar kind of, you know, texture that makes you very unhappy with this. may: honestly, it's delicious. and i'm not just saying that. it is like a really good quality chocolate. i mean, i don't taste the powder, but i guess that's meant to be that way, right? you don't really taste it. mohammed: right. may: so, this--ok. so, a babar of this chocolate would be the equivalent of what in terms of protein content, do you think? mohammed: so, depending on the size, it could have anywhere up to 10 to 15 grams of protein. may: wow. mohammed: so, you're talking about a bar that's competitive with protein bars that are out there, but at the same time has the taste and deliciousness of being chocolate. and what's interesting is, i mean, obviously here on the table you have two products that i would say this represents the gateway product to a current consumer today. this is something you will see 5 years from now when you walk into a restaurant as sort of a--an appetizer or salad that is offered before people consume, so, in some sense this, you know, we certainly
don't expect, although it would be delightful to see consumers rushing to purchase, you know, whole roasted crickets and they can consume them right away, but once you try it in flour form and once you sort of accept the ingredient, it doesn't matter in which form you consume it from that point onwards. may: slowly but surely, people will adapt to it. so, so cool. mohammed: thank you. may: thank you both for being here. it was fascinating learning about your idea and your business and good luck to both of you. mohammed: thank you so much. may: with aspire foods. it's amazing. mohammed: thank you so much. may: all right. well, coming up next, a look at food options beyond meat. we'll be right back. well, see this delicious-looking beef burrito here? well, believe it or not, it's completely meat-free. the plant-based protein in this burrito is manufactured by beyond meat, a business recognized by fast compapany as
one of 2014's most innovative companieies. ethan brown, beyond meat's founder and ceo, believes that producing protein is the most important environmental question facing our society today and that replicating animal proteins with plants is part of the solution. a vegetarian since he was 18, brown is the first to acknowledge e that we humans are wired toto crave and enjoy meat, so, he set out to mimic the taste and texture of beef and chicken. ethan, welcome to the show. ethan: thank you for having me. may: this looks great. we're actually gonna try some later, right? ethan: yup. may: but listen, you grew up on a farm, right? the backstory is very interesting with you. so, you were surrounded by animals, farm animals, all that. so, how did a guy who grew up in a farm probably eating meat... ethan: right. may: all of a sudden go this way? ethan: right, right. so, i actually-- so, i had a lot of exposure to a farm growing up and i grew up in the city and my dad had a hobby farm... may: ok. ethan: we would go to on the weekends and summers. and it was supposed to be a place to just go and relax and
recreate, but he ended up creating a 100 holstein cattle operation, and so, we had dairy cattle. and, you know, so, i was exposed early to animal agriculture and the enormous amount of resources required to produce, in that case, milk from cows. but the principle certainly translates to meat production as well. and so, seeing that firsthand, i think it made an impression on me. may: ok. but something must have--something must have happened, though, at some point where you thought the connection to these animals and then you eating them... ethan: sure. so, i think... may: was not right. ethan: for me, the observation was, i always tried to look at the animals that we kept in our home, and then the animals that were used in the broader economy for food, and i could never tell the difference between one versus the other in a way that was significant enough to pamper one and slaughter the other. may: there is a cartoon that i love. it shows a dog and a cat talking to all these different cattle, and cows, and chickens, and saying, you know, they take care of us. we live with them.
and they feed us and they love us. and all these animals are like, wow, that's amazing. so, that's--that was the point for you. ethan: for sure. for sure. that was the initial thing. and then, if you start to take a step back and look at the food system we have, it really became--i look at 4 different factors. and i looked at, you know, one being human health and heart disease, diabetes, cancer, and the relation between those chronic diseases and disease epidemics and processed meat consumption. then you look at resource use and you look at the--for example, water here in california. the amount of water we use to create a hamburger as an example... may: and people don't realize how much water it takes. it's not just the water that is fed to the catattle and the dairy cows. it's the water that's used to grow the crops to feed these animals. ethan: so, i had an amusing moment along those lines. i was at a restaurant recently where we live and which is in southern california and they were no longer serving water. they were saying you have to ask for it instead of being
given to, right? and then i opened up the menu and it was full of hamburgers and steak. so, i said, "ok. people aren't focusing on the right thing." may: that's right. that's right. well, but you do admit, and this is often brought up, that we're built, our dna is built to actually want meat. to eat meat. so, how do you go about changing someone's dna if that's what they actually crave? ethan: so, the thing about meat is it's absolutely fascinating, our relationship to meat, right? it's--the value that we--that we ascribe to meat is far greater than its nutritional value. and it's because it's so much part of our culture, it's part of our religions, it's part of our history and evolution. and so, it's important to recognize that, it's important--you know, i don't think you can build a great brand by saying, don't eat something you love. it's much better to say, i'm gonna help you eat something you love, which in this case we're saying, we're not telling you not t to eat meat, we're saying we're going to create a piece of meat directly from plantsts. and from a science perspective, what's so fasascinatingng about, that's possible. you can actually do that. you can understand what the compososition of meat is and inn our case, we look at it and we say, it's ok. it's a--it's a basic set of things. it's amino acid, it's lipids,
it's carbohydrates, it's minerals, and it's water. and it's predominantly those amino acids, and lipids, and water, right? and so, you can find all those in the plant kingdom and you can understand the architecture of meat. we can put a--we put a chicken breast on an mri, you can open up a textbook and understand how the fat is distributed, how the water is distributed, how the protein is distributed, so, we can do all those things and we can create this piece of meat directly from plants. if you were to go back to business school and say, i want to take a basic operations class, the first thing they would teach you in operations class is to remove the bottleneck from the production system. yet if you look at our global fofood supply, we run enormous amount of energy and resources through a really inefficient bottleneck, which is the animal. the animal is essentially at this point a bioreactor that creates meat from putting in plant matter and energy. we can do that better. and the history of technology and innovation is asking that question, how can i do this better? and we found a way at our company to do that. may: so, let's talk about how you went about creating your beyond meat products. you said you actually looked at a chicken breast under mri to
see the composition of it. so, pretty much your product is composed in exactly the same way that meat is, it's just using the plant proteins rather than the meat. ethan: yeah. and i think-- i think it's important to recognize that, you know, that what we're trying--so, humans have been consuming meat for almost a million years, right? and even longer, certain species, and so it's--you know, this is a long process. we're not gonna get there overnight. the products we have in the market today are very good and they fooled a number of people. mark bittman, alton brown, et cetera, have all said these are great products. may: yeah. and these are well-known culinary experts. ethan: yeah. exactly. may: that you fooled. yeah. ethan: and so, whole foods were for 3 days in northeast united states mixed up our products in their prepared food section and served chicken--actual animal chicken as our product and our product as animal chicken in a chicken salad. may: did they do that on purpose or was that accidental? ethan: they made a mistake. may: oh, no! ethan: yeah. yeah. so, it was--it was covered in the paper at the time. but i think that the important thing is those were in dishes, and what we need to get to is
the point where this product on a standalone basis, it's indistinguishable from its animal protein equivalent. and that takes a lot of investment. we spent millions of dollars to create new versions of each of our products. and those will be e released, yu know, year a after year to thehe point where we get it to where the consumer would say, "ok. this is completely indistinguishable. i can use this in any dish and not use animalal protein." may: b because you know the bad reputation that fake meat has had in the past is that it tastes like fake meat. right? it's rubbery or the texture is weird. right? so, people were very turned off by it, so, clearly, you've tapped into what it takes to make it seem very, very authentic. ethan: i think what you have to recognize about meat is meat tastes great. you know, it's satiating. may: well, see--ok. i have--full disclosure, full disclosure, everyone. i don't eat meat. so, this is actually a great segment for me because i don't actually like meat, but it's interesting to, you know, hear from you that people who love meat are being convinced of this as well. ethan: well, i think there's something--and we talked about, you know, what are the factors that are driving it? and if you look at, you know, almost every day now there's
some new study that comes out that says that there's association between meat consumption and disease. or you look at the resources we talked about. climate change is one that's really fascinating to me. so, i worked for a long titime on fuel cells and for a fuel cell company. i did business development for them. and if you--if you--and we were spending--we spent a billion dollarars developing fuel cecel, right? if you put that amount of money into creating a piece of meat from plants, you'd have it almost, you know, tomorrow, right? and so, i think you have to think about what's the--what's the total impact of your actions. and so, there was a study done in 2009 by two scientists. they looked at all of the emissions associated with raising livestock for protein and for food. they found that 51% of greenhouse gas emissions can be attributed to livestock, so that's... may: 51%? ethan: more than automotive, right? more than stationary power plants. so, i said, what am i focusing on? let me go focus on the right thing, right? and so--and what's really cool about this is it's not--if you actually look at how those numbers put together, one of the--one major contributor is
the fact that all animals are breathing, and when they breathe, thehey're emitting carbon. may: right. right. yup. ethan: there used to be a huge carbon sinink to absorb that i n terms of forest. those forests are being diminished, so, you have this kind of disequilibrium that's... may: yes. yeah. so, we're in the negative when it comes to that. i know that you've had some intererest from some pretty high-profile people. one of them being bill gates. ethan: yeah. may: but there's a funny story about the fact that he was a little bit hesitant in terms of...the concept-- he loved the concept of it. he didn't like the actual execution for himself, right? ethan: so, he--first, it's a blessing to have him involved. may: yeah. ethan: and i think, you know, what he was drawn to is he was obviously someone who's disrupted a major industry and changed the way people communicate. and he was very interested in disrupting the protein space and providing particularly a low-cost protein solution for global hunger, right? and so, you know, as we grow, we are very much looking at the chinese market, at the
indian market, africa, et cetera. today, we focus on the u.s. we have more demand here in the u.s. than we can actually supply, which is a great problem to have as a business. we just need to continue to invest in our facilities to do that. but bill gates has been a tremendous supporter as have many of our investors. may: well, you mentioned the idea of helping in the global hunger issue. and bill gates is a big proponent of that. so, with plant-based proteins, that's got to be a potentiaial problem solver when it comes to that issue, right? ethan: so, if you think about-- so, just taking the u.s. as an example, if you look at the percentage of agricultural land that's dedicated to providing crops for animal feed, for example, or direct grazing, it's 80% of our total agricultural land. how do you continue to do that? so, it all gets back, again, to central observation that's inefficient system we've set up and isn't it time to disrupt that and create one that's more efficient? may: yeah. so, you also talked about the lower cost of plant-based protein, so, that's got to help, again, in
solving global hunger because low cost, and the nutrition value is equal, isn't it? ethan: yeah. and so, it's-- and it's also a bit of a marathon. i mean, it's--so, today, because of our scale, we can't offer things at a lower cost ththan meat, but there's no material obstacle to dramatically underpricing meat overtime as we scale. like, if you were to look at tyson or perdue and their facilities, we'd be a very, very small percentage of their total square footage, right? we just--we just don't have the scale. but as we grow and as more and more consumers say, "you know what, tonight, i'm gonna have a plant-based version of meat versus an animal version of meat," you'll start to see us just be able to tab more aggressive pricing. may: what are the hurdles, though? i mean, is it--is it still the perception? is it still people wanting that big, fat, juicy steak, and if it's not real, then, forget about it. ethan: so, that is--there are cultural issues for sure. and those are the ones that really fascinate me, is how do we get people to think about meat. you know, there's really--there's two ways to think about it. you can get huhung up on meat t has to come from a chicken, cow, or r pig. and if you do, then you have this ever-worsening set of problems. you have the climate, all these
other things, right? but if you can think about meat in terms of meat--what's the composition of meat? then you're freed up to create that composition from many different sources, right? and so, that's what we're doing. we have to get the consumer to understand that it's just associating, it's better for them, right? it's a cleaner source of protein. we wouldn't--we couldn't create cholesterol if we wanted to and we wouldn't put it in there anyway, right? so, if you're gonna redesign meat, why not take some of the things that are maybe bad for people out of it, right, and offer something that's better. may: well, listen, we have some of the products here, so, we got to taste it. the--i mentioned the beef burrito here. and then, this is a chicken salad sandwich, right? ethan: and this is much like the one where there was that confusion over animal protein versus plant. may: because here's the thing, it actually even looks like chicken, right? ethan: yeah. and what we've done so much work on there is creating that texture that is much like a muscle texture. may: right. ethan: and so, what you're doing, you're taking a set of protein from plant and you're just reorganizing them so they bind together, stitched totogetr a lot like protein would in muscle. and that's what gives that impact on your teeth. may: right.
well, i've got to say, this tastes totally like chicken. ethan: thank you very much. may: yeah. i'm not gonna eat the beef burrito, but i believe--i'm sure it's... ethan: i'll take it with me. may: take it with you. we'll give you a doggy bag. ethan: thank you. may: but it's delicious. well, ethan, i think it's amazing what you guys are doing. ethan: well, thank you. may: and it really will make a global difference. ethan: that's what we're hoping for. may: and people need to catch on to this concept. it's brilliant. ethan: and every year we're gonna be producing products that are better and better. i mean, that's the thing about our company, we have a firm belief that over time we will get it exactly right and each year--i think the consumer has enough trust in what we're doing each year we release new products that get closer and closer. may: right. well, judging from this, you're pretty dang close already. ethan: thank you very much. may: so, ethan, thank you so much and good luck to you. ethan: thank you. may: all right. coming up next, could you survive solelely on food that ws either discarded or given to you by others? we meet one woman who did just that. we'll be right back.
according to a 2013 report issued by the united nations environmental program, roughly 1/3 or more than a billion tons of all food produced in the world for human consumption gets wasted. filmmar r jen stememey and partner anant bawin n we equally diururbed thehe negaveve impact of food ste and cicided do o sothingg about it. the pair deveded a pn whwhery they'lilive sely y onood thth was diararded giviveno themem by oths s for months. d they ctured thentire joney on cera. wh transred is sn in theiaward-wiing film "just t it." ant:t: aandadariorange. jen: i've beetrtryingo trtrac how muchood we fd.d. and in the fstst mon alolone we brought he e $1,1 of food and even though we' t tryinto pafofor itwe only ded d up spdiding $. and thenfter tha it just nd of goout of ctrol and i uldn't even mitor it anymore.
grant: i'm ju statartg to l le thexexcitent o of nding g ns of food li t this. but ultitetely, 'the fafa that wt t we'rere dng, itits not reducinghehe amot ofof wte, somebody is sising mey o on this wn n it gs ththro out.. jen: m mean,n ththe e handnd i'm hay y becae wewe fnd foooo and it's s real excxcitg, andnd then on thother ha, , i fe so guiy y for en f feeng excited becae e it's s su a shamththat smuchch fd is g gng to was a and 's s ally depressing, tutually may: god, th really amazg. ll, hereo tell umore out theiuniquexperiment and whwe shod all ju eat it is filmker jen stemeyer o joinus via satlite fro vaouver, btish colbia. n, welcomeo "full ame." jen: tnks for ving me. y: well,en, thatlip, i an, i's real staggerg anshockingow much od is discardeeverywhere were y even prared to e whatou did oa day innd
day oubasis? jen: ion't ink i wa mean, yohear the statiscs like % of fd is beinwasted, buyou don't reallynderstand at tha mes until u see with yourwn eyes. i meanthat's why made th moe in theirst pla, toxpose thissue. may: i goto ask, d your friends anfamilyhink you were cra to do ts? jen:n: yh, definely. r famili are suppoive. i thinthat w a little strae and i s embarrsed to tl my cleagues fosure. i waworking inn officet the me. and i s petrifiethat my bo was gna see me,ou know, nging t near the mpster aer wor ma right n: buthen they s--when ey saw t qualityf food, they aually rely shied their miset. ma that's amazin and i t thisilm is definitelyonna shi the mindt of a lotf people bui know thawhen youet out with your partner, you had some rules that you had to follow on this 6-month journey. what were those rules? jen: well, we basically had to eat only rescued foods, so, food that was destined to be
thrown out or had already been thrown in the dumpster. of course, we used our common sense; we weren't eating spoiled or rancid food. and then, we also were allowed to take food from other people, so, if they came to our house, we'd serve them rescued food, but if we went to their house, we would eat what they had. may: we have another clip from the documentary. so, why don't we take a look at that and talk about it afterwards? ma i went a banan plantati and aft one dayf harvest a a sine plplantion,, therwawas a ucklkloaof bananas being waed, , anthosose re being wast solely on the bisis ofosmetic andards. the banana plaatioion s growinbabananafor r eupean supermartsts. supermarke tell yowhwhat diameterlength, rvature, l of tho paramets have t be exact right f that supermarket, so,hehe banas basicay y lookhe s sam it is delyly shoing g wh you semountain-c-concerarated mountas of fd being waed.
's mething at everyime i e e i stl geget ocked d it. may: j, that iso traordinarthat tre are su specic standardthat are quired f a piecef fruit toe broughinto a grocery store. i mean, that must've been shocking to you as well when you started discovering all of these standards. jen: it was absolutely shocking and i mean, when you hear things like--or when you see things like apples that are all the sasame size at the grocery store, you think, "oh, they must all grow that way." but actually, all the apples that are too big or too small have been wasted along the way. may: all right. we have another ip from ththe documentary. we'll take a look at that and talk about that as well. jen: we said that if wgogo ove to somnene's hohousand wewean eat their odod so at w we n allevie e thatind d oftresss of mining evybodody el uncomforblble, b we e di' take intacaccoun likike,hen we gawaway f an n enre weeken w we c't st, lili, go to soonone's hohousand thth
just eat eryrythintheyey he. we can't ivive arnd a a sange city a t try tfindnd se foodod i me, , we'rere ting totoo it now anitit's nonot rking g t very well. no way there's s evennyththin there. mamay: didou ever t sick a tireof doing ts, thoug mean, wereou juslike, "wow, i'm not su if i cado this a constantlthink out food everyinute ofvery day jen:n: was done th t the oject after about the fit month. d thenrant decid that we needed to for 6 mths to ally provehe point it's not glamorous. i mean, we were bically gcecery sppining at autut 10: at t nit drivivg arnd in the dark. we weren't hoing g fees orr breakingococks oanytythi, butt the's dedefitely an emement of sakaking oundnd. may: rhtht, rit. o ok. let meusust goack k to one issue at i finfascining. we were talking about the food that's always discarded if it's not perfect. there's also an issue about expiration dates and those are really rigid standards as well,
right? i mean, even if something is not that close to being expired, a lot of places will still throw it out, won't they? jen: yeah, this isis a good poi. so, food is really being thrown out for the two major reasons, aesthetic standards and the "best before" dates. and i don't use the word "expiry date" because if you look at those products, it says, "best before date." and what that is, is an indicator of peak freshness. so, when are those chips the crispiest, when is the pastry the flakiest. it has nothing to do with safety and it's actually safe and legal to eat that food after ththat date. may: so, why do you think compmpanies do this then if it's not actually accururate? and they--again, we're all programmed to think expiration, expiration. jen: exactly, i mean, i think the dates were invented for stock rotation. it is important to know when the food is made so that you can make sure that you're, you know, selling it in the correct order. may: hmm. jen: i think that consumers have bececome confused by the dates and they rely on them too much. so many people throw food out
before the best before date because they're scared of it. and we really need to get back to using our senses. milk is a good example. you can tell when milk is off. and even when it is starting to go sour, you can make pancakes with it. may: that's true, that's true. good point. jen, i know there's environmental concerns, too, when it comes to food waste, on both ends of food production and then throwing it out, right? food production because why are we producing so much food if so much is being thrown out? but then on the backend as well, there's a lot of repercussions to food waste. jen: yeah, it's not just the food itself, it's all the energy, and the water, the transportation, the refrigeration that goes into the food. i mean, that's wrapped up in the cost of food. when people complain that food is getting more expensive, you know, if we stopped wasting 40% of it, food would probably be a lot cheaper. may: yeah, yeah. and what--interesting statistic that i didn't realizize is that actually 50% of the food wasted is done by consumers. we're the ones who are actually throwing out a lot of this stuff on our own, right?
jen: yeah, that's exactly it. out of all the environmental issues, this is one that we as individuals can actually impact. we are wasting 50% of the food and that's in our own homes, leaving food on our plate, buying too much and leaving it in the back of the fridge. may: and that's interesting, jen, because this is an issue that we can actually control because there's so many, you know, environmental issues, social issues in the world where the individual things, well, i--i'm not the decision maker, it's policy, and i can't change that. but in this case, we actually can. jen: yeah, not only can you control the amount of food that you're wasting, you're actually potentially gonna save a lot of money. i'm talking, you know, $700 a year you could save by not wasting so much food. may: speaking of money, were you able to track how much food you rescued and the dollar amount, the value of that food? jen: right. so, we couldn't measure the amamount that we found because there was so much, but we counted what we brought into the house and we assigned what
we thought was its fair market value and we found about $20,000 worth of food. may: right. that's--yeah, that's a substantial amount of money for folklks. i know that sometimes you would find some really crazy stuff or just enormous amounts of the same stuff. can you tell me a little bit, give me some examples of that? jejen: well, s something that wd happen frequently is that you'd have an entire case of something and maybe the corner would get damaged so they would throw the whole case out. an example would be eggs, right? s s some thehe es aree brokenththey tow t thehole case out ande e had terarall you know, 2020 den eggs onene time just lid d up iourr fridge. may: th's inedediblejustst because of aitittle nt.. that's--wow. i'm tting any just listeninto youight now. we, you kn, i thina lot people o don't know h the syem worksincludin myselfyou knowwe woulday, "wel why doesn't this food get donated to food banks and other charities? i mean, why throw it out?" why is that not happening?
jen: i think it happens to some extent. i mean, therare orgazazationthatat date. a loofof it mes s do to logistics. so, o'o'gonnnna y to d drive that fd d to t plalacethat need it? o'gonna a pi it up asoon asas it avavaille? so, i've seen so apps coming out tt t are arting t idge that gap. ma right, right. from persol level,en, i have timagine at this rely chaed you in many ways by doing this experiment. long term, i mean, how do you feel now and how do you look at this issue differently? jen: personally, i really value food more. i mean, i realize that it's a luxury to go into the grocery store and buy whatever we want whenever we want. we have an amazing food system. i'm much more careful in my own house, so, we actually have this bin that says "eat me first" on it. and weutut oureftotove in there orur half ions a we make surthat we e priorizing eatg thatood. so, we'rere betr atat magingg foodn n our n hohous may: jen,'m woering ho
thisxperiment for you created more empathy in terms of a better understanding of how actually people live who don't have their next meal. they don't know where their next meal is coming from. how did your perspective change that way? jen: i got a sense of what it's like to not know where your next meal is coming from, but really, i think nothing can compare to the real thing because, you know, we lived in a house that was very comfortable and we had the benefit of a car where we could drive around looking for food. i mean, the lifestyle we were living is not practical for people to live. we're not advocating that anybody should have to go dumpster diving. it's really about breeding awareness of the issue and making sure that that food gets to the people who need it before it hits the garbage. may: right. well, jen, really remarkable effort on your part and your partner. it's, you know, shocking stuff that everyone needs to know about and see for themselves. so, thank you so much for doing the film and good luck to you. jen: thanks very much.
may: well, stay right there. we'll be right back with this week's "full frame" close-up. from harvesting to feeding, food forward, a volunteer-structured organization, reinvigorates surplus produce that would normally go to waste. it does this through various community-based programs inclcluding backyard harveststi, farmers markets, and wholesale recovery. now, all of the fruits and vegetables collected by food forward are then donated to hunger relief agencies across southern california. this is around 270,000 kilograms of produce a month. that's enough to feed 100,000 people every month. "full frame" met with the volunteers of food forward to witness how food that might otherwise go to waste is feeding the hungry.
woman: you got that? ok. man: there's a lens, i think, at the very top of the food forward philosophy t that tries to show people and encourage people that whatever they have, if they looook close at it, they have excess of it, andnd they yn share it, and they can get much greater r gifts by giving it a y and gifting itit to people instead of holdingng on to it tightly and saying, "i need
these extra oranges." well, you really don't. why? because next year, you're gonna have another 3,000 of them on your tree, and if you share them, there's plenty of people that will benefit even more from it. i live in an area of los angeles that was predominantly citrus orchards a few decades before i lived there. and many of those trees remain. i began to see these trees that were hanging with fruit 3, 4, 5 months a year, and no one wawas eating it.t. anand at the same e time, i was hearing stories and seeing peoplele in lines at food pantries as the--as the e econoy tanked and i thought, what if i could connect this fruit with people in need? woman: how are you, guys? rick: we used a friend's backyard as a--as an experiment. about 3 weeks later, we had harvested 800 pounds from this backyard with h two trees, a tangerine tree andnd a orange tree. and that fruit within 10
minutes of being harvested was driven over to a food pantry just a mile away. it was handed out within two hours. fresher produce than you or i could go and buy anywhere. i found a bunch of people who kind of drank the kool-aid with me and we powered through about 100,000 pounds of hand-picked mostly citrus in the first year from backyards across l.a., and we're at a point now where we have 3 programs. we do harvesting in backyards and public spaces. we do close to 20 farmers mamaets across l.a. and venturura county on a weekly basis. and ththe big one that we addedd just over two years ago is the whwholesale program. millionsns of pounds a week are discardeded unnecessarilily. eithther it doesn'n't look righ, it's the wrong size, it's been
double o ordered, there's a bubumper crop, and w we take the pallets and we collelect them, verify that they are indeed, like, 80% % to 90% quauality producuce, and thehen we dispere them to top feeding food banks and food pantries that then distribute it on our behalf. and that food reaches over an estimated 1,000,000 people in the last year. food forward directly feeds about 100 agencies and about, indirectly, another 200 agencies. the range of clients is one of my greatest sources of pride in this organization. one of the groups we've been working with for a few years now through the hollywood farmers market is project angel food. they are a cornerstone agency in los angeles with an amazing reputation that's well-earned for feeding thousands of p peope
every year who are terminally ill. they started with h hiv patients but have since added other illnesses, people with cancer and so forth. and they make sure that these people are eating nutritious hot meals every single day. man: food forward actually approached us and said, "we're going to the farmersrs markets getting produce. wowould you like to o be a recipient?" and we're like, "yes, that's exactly what we wawant." so, it's been a great partnenership, delivering about 10,000 meals a week. we prepare them here in our kitchen and then deliver them to our clients' homes. we're gonna actually deliver a meal to one of our clients. edmundo, he's been with us for--since 2007. he is a person who has aids and we help make the ends meet, help him with his nutritional support, and help him fight his disease. people who a are struggling with critical illness especially,
they're weakened by this disease, they--they're not feeling like cooking or shopping, and food sometimes goes by the wayside and it decreases their health. and so, having the food helps them stay in home, be fed, and make their ends meet financially and they fight the disease. woman: our volunteers meet here every day at 11:30 and they have our food forward boxes and a couple of carts. and we go through the market with those carts and the boxes and ask the vendors if they want to make a donation. hi. you guys wanted boxes for food forward today? they will usually give us stuff that they have extra of, so, it's stuff that it's still good, it's still fresh, it's, you know, healthy produce. you know, if they have extra lettuce or extra oranges, they'll give us those boxes of produce and then we just record it all.
rick: there is a magical moment in taking a piece of fruit off a tree that we couldn't have created if we wantnted to, all right? this is a nanatural phenomenon that this tree does, but we, in a sense, become change-makers by taking that piece of fruit that was given to us and passing it along to someone. woman: i really love the idea, the way that everyone can get behind the idea of preventing food waste and also feeding the e hungry. i think it's a really easy way to kind of take care of one problem while solving another. it helps pretty much everyone involved in the system and i like that we fit into, like, a little niche. rick: two years old, we were inviteted to be part of a fast pitch, which is a growing movement of, you know, you have,
like, 3 minutes to kind of give an elevator speech in front of 500 investors to earn some money and, you know, we did really well. bubut the kicker was t that my coach at the time came witith hr familyly and the family had a nanny. she was well-dressed. she came from a--looked like a very nice middle-class background, and she pulled me aside at the reception after the event. and she said, "i just have to thank you because i think it was like 3 weeks earlier, i didn't have a job and i was eating the fruit you guys gave at the food pantry that you spoke of in the presentation." but the immediate understanding that hunger knows no boundaries and that everybody has moments and sometimes more moments than others where they need assistance. this wasn't a woman sitting with a sign at the end of a freeway off-ramp saying "food
needed." this was a woman that somehow was able to pull h herself together and dress well and get this job and was now kind of in a nice middle-class famimily watching the kids, but just a few weeks earlier, she was on a much different plalace, and the food that we provided were--was a lifeline for her, and that felt realllly powerful. man: yeah. rick: i don't want us to become just another anti-hunger nonprofit. i think we come at it with a slightly different view of the value of the food, of the people, and of the human capital that it takes to make it all happen. i don't think it has to be like a nobility to go and help other people, but there is an amazing callll to us when you u look acs los angeles and you see the
number of homeless encampments, and the people that are clearly living outside because they have to. no one lives under an underpass because they want to, it's bebecause theyey have to. and what can we do, what canan each individual do to soften that, to make it just a little bit better? what i love about food forward is that it could be as simple as an hour and a half or two hours of your life of picking oranges, but hopefully that becomes a gateway to bigger action or more regular activism or service. i just think we all need to just do a little bit more and ththink a lilittle bit m more compassionately. may: looks like a great program. well, that's it for this week. join the conversation with us on social media. we are cctv america on twitter, facebook, and youtube. and now, you can watch "full frame" on our new mobile app available worldwide on any
smartphone for free. get the latest news headlines and connect to us on facebook, twitter, youtube, and weibo. search cctv america on your app store to download today. and all of our interviews can still also be found online at cctv-america.com. and of course, let us know what you'd like us to take "full frame" next. simply email us at firstname.lastname@example.org. untitil then, i'm may lee in los angeles. we'll see you next time.
>> they use 40% of the world's energy, emit 50% of itsts greenhouse e gases. they are not the cars we drive. they are the buildings where we work, live and grow. buildings designed with an unconscious disregard for nature. adopting sustainable altnatives is not only a matter of progress, it's a matter of survival. "design: e2, the economies of being environmentally conscious." what is it we ask of our leaders, of our elected officials? do we want safe choices? or make the call for bold ones? do w we expect caretaks s or